This is where the Burgundy Champs-Elysees begin. Village appellation. It can be followed by the name of the climat (“En Champs” in this case). This AOC includes 26 climats listed as Premiers Crus and 9 as Grands Crus.
AVERAGE PRODUCTION AUTHORIZED
Limestone and clay
PLOT SURFACE AREA
0 hectare 90 ares (1 hectare = 10,000 m2 = 24 “ouvrées”): This 60-year-old vineyard is located between Gevrey-Chambertin and Brochon, on the lower part of the hill.
Vineyard work philosophy: sustainable farming. No herbicides used in our vineyards since 2000, replaced by hilling up/de-hilling in winter and plowing in the spring. Systematic de-budding. Hand-picked only.
Vinification: traditional fermentation in tank for 3/4 weeks.
Aging: 14 to 18 months in French oak barrels (from the Forêt de Troncet): 40% new oak barrels + 60% single-wine barrels.
Characteristics: A wine with strong traits, a deep ruby color, red fruit (kirsch) aromas and a minerality that borders on perfection. Mouthfeel gradually shows notes of spice.
Pairing: Drink with lamb leg, veal rib, game and beef prime ribs. The gourmets will try it on a zander filet or tuna with red wine sauce. It suits all strong cow cheese.
Serving temperature: 15 to 16°C
Aging potential: Gevrey wines are made to last. Let them age from 4 to 5 years to 15 years.